Sheish Barak

90 mins

Makes4 servings

Sheish Barak Recipe
Club Noor

by Lama Haddadin

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500 gms ground beef

1 medium onion (chopped)

Pine nuts

Salt and pepper to taste

For the pastry:

3 cups  flour

1 cup water

Sprinkle of salt

For the sauce:


Ewe yoghurt

Dried mint

Noor Oil



Dumplings of the Arab world sort of speak are definitely fun to make and flavorful in taste. This dish would just get you to practice baking along with cooking at the same time. It has a different texture to most foods we have in the region and that makes it an occasional dish that the whole family (and maybe guests) look forward to having.

Steps Involved:

In a medium pan, heat some Noor Oil to a medium high temperature. Toss in the onions into the pan and then the beef and pine nuts and keep stirring them till they are cooked. Check for salt, add some as needed and keep the beef aside.

In a mixing pan add the flour, salt and mix it with water and knead well to prepare a tough dough. Sprinkle some flour on the table and flatten the dough really well and roll it really thin. Now using a cookie cutter cut out small rounds.

Take one round shaped flattened dough onto your palm, add half a teaspoon of meat mixture and close the circle to a crescent shape, then bring its two ends together to form a hat shape. 

Preheat oven to 180°C. Place hats on a baking tray and cook them till golden brown.

Now add 2 kilos of ewe yoghurt in a sauce pan with a cup of water. Place the sauce pan on a medium flame and whisk well until boiling; now lower the flame and allow it to simmer.

In a small frying pan add some Noor Oil, add the minced garlic and fry till golden. Pour the Noor Oil and garlic into the yoghurt and mix it well.

Allow it to simmer for a couple of minutes and turn off the flame.


When serving, place a couple of dumplings cooked earlier on a plate, pour the yoghurt over the dumplings and sprinkle some dried mint.

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